Fava Bean and Dill Weed Omelette

Description
And Iranian dish:

Fresh Fava Bean and Dill Weed Omelette (Kuku-ye Shivid Baqali)

Ingredients

 * ¼ cup vegetable oil, butter or ghee
 * 1 large onion, peeled and thinly sliced
 * 2 lbs fresh fava beans, 1 lb frozen, second skin removed, or 2 cups canned
 * 6 cloves garlic, crushed, peeled and chopped
 * 2 cups chopped fresh dill weed
 * 6 large eggs
 * ½ tsp. baking powder
 * 1 tbs. all-purpose flour
 * 1 tsp. ground cumin
 * 2 tsp. salt
 * 1 tsp. freshly ground black pepper
 * ¼ tsp. paprika
 * ¼ tsp. ground turmeric
 * 1 green Thai chili, chopped, or ½ tsp. crushed red pepper
 * ½ cup milk or soymilk
 * ½ cup grated soy Parmesan cheese or shredded soy mozzarella
 * 1 cup drained soy yogurt, or labneh
 * 1 pkg. toasted flatbread, such as pita, lavash, sangak or barbary
 * 1 cup Thai basil leaves

Directions

 * 1) Heat oil in 10- or 11-inch nonstick skillet over medium heat.
 * 2) Add onion, and fry for 5 minutes, or until translucent.
 * 3) Add fava beans, garlic and dill.
 * 4) Cover, and cook over medium heat for 5 minutes, or until fava beans are soft.
 * 5) Meanwhile, break eggs into mixing bowl, add baking powder, flour, cumin, salt, pepper, paprika, turmeric, chili, milk and cheese and whisk lightly.
 * 6) Pour egg mixture over fava beans in skillet.
 * 7) Cover, reduce heat to low and cook for 15 to 20 minutes.
 * 8) Preheat broiler.
 * 9) Place skillet under broiler for 1 to 5 minutes, or until eggs are golden brown.
 * 10) Serve warm or at room temperature with yogurt, flatbread and Thai basil leaves.